02510naa a2200361 a 450000100080000000500110000800800410001902400320006010000240009224501360011626000090025252014520026165000100171365000210172365000190174465000110176365000120177465000090178670000170179570000210181270000210183370000170185470000190187170000260189070000220191670000190193870000220195770000170197970000170199670000280201370000200204177300870206110116742017-09-28       2016    bl uuuu     u00u1 u    #d7 a10.5897/AJAR2016.113462DOI1 aVERDIN FILHO, A. C.  aThe beverage quality of Conilon coffee that is kept in the field after harvestingbQuantifying daily losses.h[electronic resource]  c2016  aIn search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation after harvest (waiting transportation for the processing site) is one of the several factors that deserves scientific attention. This experiment aimed to identify and quantify losses of beverage quality suffered by Conilon coffee due to the time being kept in the field after harvesting, as an attempt to determine if the permanence of the bags in the plantation after harvest is possible before it causes detrimental effects over characteristics of beverage quality. The experiment followed a completely random design, with 8 treatments and 4 repetitions, using standardized bags of mature fruits of Coffea canephora Pierre ex Froehner that were kept in the plantation field for periods of 0, 1, 2, 3, 4, 6, 8 or 10 days after harvest. Samples from each bag were sent to chemical analyses, and triplicate samples of the processed coffee were sent to three separated sensorial analyses, each one performed by a different laboratory to asset the quality score and traits of the beverage. The results showed that the beverage quality suffers considerable losses due to the time of bags being kept in the field after harvesting. For many quality parameters, the detrimental effects of the permanence at fields start from the very first day, causing reduction of the quality score of the beverage and lowering the classification of the coffee.  aAroma  aCoffea canephora  aCoffee quality  aFlavor  aHarvest  aTime1 aVOLPI, P. S.1 aRODRIGUES, W. N.1 aCOLODETTI, T. V.1 aMAURI, A. L.1 aFERRÃO, R. G.1 aFONSECA, A. F. A. da.1 aFERRÃO, M. A. G.1 aMARTINS, L. D.1 aBRINATE, S. V. B.1 aTOMAZ, M. A.1 aCOMÉRIO, M.1 aANDRADE JÚNIOR, S. de.1 aPINHEIRO, C. A.  tAFRICAN JOURNAL OF AGRICULTURAL RESEARCHgv. 11, n. 33, p. 3134-3140, august 2016.